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P.F. Chang's

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    Score: 5.00. Votes: 3

    Menu Description: "Served with vanilla bean and raspberry sauce."

    To produce these delicious flourless chocolate cakes P. F. Chang's contracts with local bakeries in each city where the Chinese bistros are located. The restaurants aren't built for baking, and this way the chain can ensure a fresh product every day. If you're a chocolate lover or you know one, this is the recipe to make. The torte is only 5 ingredients, and the versatile sauces create the perfect gourmet touch. Any leftover torte and sauce can be frozen, and thawed when a quick dessert is required.

     Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 3.67. Votes: 6

    Menu Description: "Tossed with orange peel and chili peppers for a spicy/citrus combination."

    Several of P.F. Chang's top-selling items are similar in preparation technique: bite-size pieces of meat are lightly breaded and wok-seared in oil, then doused with a secret sauce mixture. This PF Chang's copycat recipe is made the same way. The heat in the citrusy sauce comes from chili garlic sauce, which you'll find in the aisle with the Asian foods in your supermarket—the rest of the sauce ingredients are common stuff. The orange peel is julienned into thin strips before adding it to the dish. Since the flavor from the peel is so strong, we won't need to add it until the end. Cook up some white or brown rice to serve alongside this dish and get the chopsticks ready.

    What else are you craving from P.F. Chang's? See if I hacked your favorite dish here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 9

    Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce."

    The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

    Check out my other P.F. Chang's clone recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "Broiled and served with sweet ginger soy, baby corn and spinach."

    Grab a couple half-pound sea bass fillets (not too thick), whip up a simple marinade and you're on your way to cloning one of the most beloved dishes at America's fastest growing Chinese bistro chain. The marinade is made with only six ingredients so you'll have that done in no time. If you can't find oolong tea, you can use green tea. Loose tea is best, but if you can only find bags, that's okay. One teabag contains 1 teaspoon of tea, so you'll just need half of a teabag for this recipe (in fact, the recipe still works even without the tea). You will need to plan ahead for this P.F. Chang's oolong marinated sea bass recipe, however, since the fish must marinate for 5 to 7 hours. Once the fish is marinated, fire up the oven to bake it, then finish it off under the broiler. Saute some spinach, garlic, and tiny corn for an optional bed that makes the dish indistinguishable from the real thing.

    You'll find a lot more P.F. Chang's copycat recipes over here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.42. Votes: 12

    Menu Description: "Scallions, garlic and chili peppers stir-fried with ground chicken nesting on hot egg noodles. Garnished with shredded cucumber and bean sprouts."

    To clone P.F. Chang's take on this traditional Chinese noodle dish you should use a wok, but I found that a large saucepan works well too. Saute a couple of chicken breasts ahead of time and give them a chance to cool so you can finely mince them up. Get out the cleaver, if you've got one, and chop away. Or just use a big chef's knife. You can prepare the chicken ahead of time and keep it covered in the fridge until you're ready to make the dish. Once you've got the chicken hacked up, you'll have tasty noodles on the table in less than ten minutes.

    Find more of my P.F. Chang's copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 3

    Menu Description: “Quick-fired with peanuts, chili peppers and scallions. Our hot favorite.”

    My favorite chicken dish at P.F. Chang’s is also the top spicy chicken entrée at the 89-unit China bistro chain. The secret for a great clone is combining the right ingredients for the perfect marinade that will also become the sauce. Soy sauce and oyster sauce provide the saltiness. Mirin, which is sweetened sake, contributes the sweet flavor component. Chili oil gives the sauce its spicy kick and a little rice vinegar adds the necessary acidy. Sliced chicken breasts take a soak in this sauce for about an hour, then the chicken is dusted with a little cornstarch and flash-fried in peanut oil. You can use a wok for the frying stage and then rinse it out for use in the final sauté, or you can use a medium saucepan to fry the chicken and a sauté pan to finish cooking everything with the reserved sauce. Either way, you’ll get a great clone that goes perfect with a side of white or brown rice. Nailed the recipe, but still can't pick up peanuts with chopsticks.

    More cool P.F.Chang's copycat recipes here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.00. Votes: 1

    Menu Description: “Wok-seared tofu, red onions, water chestnuts with mint and lime. Served with cool lettuce cups.”

    After publishing the original version of my clone for this chain’s Chicken in Soothing Lettuce Wraps in 2006 I began receiving requests for a clone of the vegetarian version. I was hesitant to even try the vegetarian version thinking that it could not possibly be as delicious as the chicken version. Boy, was I wrong. The red onion, lime juice and mint set these lettuce wraps apart, and finely diced baked tofu replaces the chicken. Baked tofu has a dark exterior and is much firmer than regular tofu. If you can’t find it at your supermarket you can get it at Asian markets or in specialty stores such as Whole Foods. It comes in a variety of flavors like teriyaki and curry, but you want the unflavored stuff. Slice it by cutting it into thin slices, cut those slices in half lengthwise, and then cutting across those julienned slices so that you end up with very small diced pieces. Crank your stove up as high as it goes for this one.

    Find more clone recipes for your favorite P.F. Chang's fare here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "Stir-fried with Sichuan preserves, fiery chili sauce and garlic."

    Here's an easy side dish that you can start a day or two before you plan to serve it. Planning ahead like this will allow the spicy Sichuan mixture some time to pickle in the salt and acids. When you're ready to cook, a high-heat saute is put on the beans, and in less than five minutes you've got yourself an impressive, flavorful side that goes great with a slew of entrees—Asian-style or not.

    Try pairing my clone recipe for P.F. Chang's Kung Pao Chicken recipe with these spicy green beans. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 2

    Menu Description: "Quickly-cooked spiced chicken served with cool lettuce cups."

    While working on the formula for P.F. Chang's Vegetarian Lettuce Wraps, I discovered that there were several ways I could improve the clone recipe for the Chicken Wraps that I published in Top Secret Restaurant Recipes 2. I've now perfected the flavor of the stir-fry with the addition of mirin (a sweetened sake syrup) and oyster sauce, both of which you can find in your market where the Asian foods are stocked. The "special sauce" that you spoon over your wraps has also been tweaked and perfected. And fnally, after reducing the amount of chicken from two breasts fillets to just one, I think this new and improved version of P.F. Chang's most popular dish is the absolute best clone it can be. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Even though bartenders are instructed to make this creamy drink without adding ice, go ahead and thicken yours up by adding a few cubes to the blender for more of a shake-like drink with the perfect richness level.

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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